SNAYNIYE
wheat berry and nut porridge with aniseed
Sinn means “teeth” in Arabic, and snayniye is prepared to celebrate babies’ first teeth and the beginning of their ability to eat proper food. The porridge is not given to the baby but is offered to friends and family coming to congratulate the proud parents, or it is sent away to loved ones and neighbors to celebrate the good news. I use hulled wheat here, but you can also use barley. The soft, chewy texture of the cooked wheat offers a lovely contrast to the fresh crunch of the soaked nuts, the whole enhanced by the fragrant waters. This delightful sweet snack also makes a delectable breakfast. It is prepared by Christians on December 4 to commemorate Saint Barbara, an early saint and martyr. Make sure to start soaking the nuts the night before you want to make this.
SERVES 6
2/3 cup [100 g] blanched almonds
2/3 cup [100 g] walnuts
1/3 cup [50 g] pine nuts
11/4 cups [250 g] hulled wheat berries
11/2 tsp ground aniseed
1 cup [200 g] organic cane sugar
2 Tbsp orange blossom water
2 Tbsp rose water
Place the almonds, walnuts, and pine nuts in three separate small bowls and pour in enough water to cover. Let soak overnight. If you have the patience, peel the soaked walnuts, discarding the skins.
Rinse the wheat berries and put them in a large saucepan. Add 1 qt [960 ml] water and place over medium heat. Bring to a boil; lower the heat and let simmer for 1 hour, or until the wheat berries are completely tender and have opened up a little. The cooking water should be a thick broth.
Add the ground aniseed, sugar, orange blossom water, and rose water and stir until the sugar has dissolved.
Drain and rinse the nuts, keeping them separate. Divide the wheat berries among six individual bowls. Scatter the nuts over the top and serve hot, warm, or at room temperature.
